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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Jurnal Gizi Klinik Indonesia Jurnal SOLMA Amerta Nutrition Poltekita : Jurnal Ilmu Kesehatan Social, Humanities, and Educational Studies (SHEs): Conference Series ARTERI : Jurnal Ilmu Kesehatan Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Sport and Nutrition Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Livestock and Animal Research Journal of Health and Nutrition Research Journal of Educational Sciences eProceedings of Art & Design Jurnal Abdimas Kesehatan Jurnal Ikhtibar Nusantara
Fathimah, Fathimah
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The Quality of Yogurt Drink with Guar Gum and Cornstarch as Stabilizer Rahayu, Premy Puspitawati; Unur, Desi; Fathimah, Fathimah; Nursafitri, Elsa; Asadel, Bintang; Yunita, Citra Nur; Purwadi, Purwadi; Tohari, Imam; Jaya, Firman
Livestock and Animal Research Vol 22, No 3 (2024): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v22i3.87368

Abstract

Objective: This study aims to determine the effect of using guar gum and cornstarch as stabilizers in Yoghurt drinks and to determine the stability of Yoghurt drinks.Methods: The method used 2 stages of research. Stage 1 of the research used a completely randomized design (CRD) with 6 treatments and 3 replicates, T0 (Control); T1 (0.4% Guar gum); T2 (0.3% Guar gum and 0.1% cornstarch), T3 (0.2% Guar gum and 0.2% cornstarch), T4 (0.1% Guar gum and 0.3% cornstarch), and T5 (0.4% Cornstarch). Stage 2 of the study used a completely randomized design (CRD) nested pattern related to different storage periods, H1 (7 days), H2 (14 days), H3 (21 days), H4 (28 days), H5 (35 days) with the same treatment and replication. Data were analyzed using the Analysis of Variance.Results: The results of stage 1 showed that guar gum and cornstarch as stabilizers had a significant effect (P<0.01) on viscosity, syneresis, and water holding capacity, significant effect (P<0.05) on pH, protein, lactose, and showed that no significant effect (P>0.05) on fat, moisture, total titratable acidity, and LAB content. The results of stage 2 showed that different storage periods had a very significant effect (P<0.01) on viscosity and pH. There was no significant effect (P>0.01) on LAB content.Conclusions: It was concluded that guar gum and cornstarch can maintain the quality of the Yoghurt drink for 6 weeks of storage.
Co-Authors Amala, Nur Amilia Yuni Damayanti Andrianawati, Aida Asadel, Bintang Balgis, Yayik Dwi Dias S, Nashwa Djoko Murdowo Fajr Roiqooh, Qothrunnadaa Fatiharani, Naomi Aulia Firman Jaya Fitri Yuliana, Fitri Hadi, Riyadi Hafidhotun Nabawiyah, Hafidhotun Hamidah, Fildzah Haya Handoko, Rendi Indahtul Mufidah Irwan Sudarisman Joyeti Darni Katrin Roosita Luthfiya, Lulu' Maharani, Desak Putu Ira Marfu'ah, Hanan Minkhatulmaula, Minkhatulmaula Musyayyadah, Siti Aulia Ngurah Ayu Nyoman Murniati Nursafitri, Elsa Pibriyanti, Kartika Pinasti, Ladyamayu Premy Puspitawati Rahayu Purwadi Purwadi Putri, Ashifa Purnama Rahayu, Try Rangga Firmansyah Romadhoni, Zhazha Pratiwi Rooiqoh, Qothrunnadaa Fajr Sari, Atika Rahma Sari, Fitri Komala Setiyani, Ana Supandi , Supandi Syafa, Hikma Tohari, Imam Ummah, Safira Kholifatul Unur, Desi Vika Haristianti Yuni Damayanti, Amilia Yunita, Citra Nur Zahroturrosidah, Zahroturrosidah